Chicken Paprikash (Csirkepaprikás)

Method

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1. 1Pat the chicken dry and season with salt. Heat the oil and butter in a wide heavy pot and cook the onions over medium heat for 8-10 minutes until soft and lightly golden.
2. 2Take the pot off the heat, add the paprika and stir for 20-30 seconds; the onions should turn red without the paprika scorching.
3. 3Return the pot to the heat and add the garlic, pepper and tomato. Nestle in the chicken, skin side down, and turn it in the sauce.
4. 4Pour in the hot stock and bring to a boil, then lower the heat. Cover and simmer for 35-40 minutes, turning occasionally, until the meat pulls easily from the bone.
5. 5In a bowl, whisk the sour cream and flour until smooth. Whisk in 3-4 spoonfuls of the hot sauce, a little at a time, to temper it so it won't curdle.
6. 6Stir the tempered cream into the pot and cook gently over low heat for 3-5 minutes without boiling. It's done when the sauce is a pale orange and coats a spoon.
7. 7Check the salt and serve hot. In Hungary it comes with nokedli (small egg dumplings); egg noodles, pasta or rice work well too.